Filet Mignon - Yes, Please!

Have you ever looked at the gorgeous beef filet in the butcher's section of your grocery store and wished you could make a perfect Filet Mignon for your lover?  Never mind impressing your mother-in-law!  Christmas is coming. And after that New Year's Eve. Just the two of you, snuggled up with champagne and a lovely dinner. The kids are with grandma. Or maybe you don't have children yet. Or it's Christmas Eve and the candles are lit, the music is playing and you're wrestling with a turkey or worse? I wouldn't recommend trying this on company without a bit of experience. Come on. You're worth it! Get a couple of steaks, thick cut little beauties for the two of you and give it a try!  You need a heavy skillet that can go in the oven on high temperatures. And you need a good meat thermometer. Preferably and instant digital read one. Here's what you do. You can send me a note to thank me later.

First, in your pan (10" works well) melt some butter and olive oil together. Or use some bacon drippings. A couple of tablespoons should do it. Your filet has no fat on it so you need to add some to the pan. You should salt and pepper both sides. Then brown them nicely on medium high heat. You can tell the browning is complete when the meat doesn't stick to the pan. Like I said, cast iron is best.


Pre-heat your oven to 400 degrees. When your filets are brown, pop them in the oven. Be careful and use thick oven mitts for this. Your pan till be very HOT. Set your timer for 5 minutes. At this point you'll begin to check the temperature. If you like your meat on the rare side you'll pull them at 145 degrees on your thermometer. Decide which filet is yours and cut into it a bit. If it's too rare, put them back in the oven for another 3 minutes. Check your temperature each time. Since pork is done at around 160, you'll probably hit your sweet spot between 145 and 155. Otherwise, the meat is gray and the juices are dried up. Remember, you check a steak by cutting into it and serving it with that side down. No one will know!

My dinner last night.  A perfectly done. Filet mignon, brussel sprouts with bacon, rice pilaf. Perfect!
Stick with me and we'll roast a chicken to perfection outside on the gas grill.

Comments

  1. My husband would love you if I made this. I don't even try it because I am so afraid to ruin a good piece of steak. Thanks for the step by step instructions! Merry Christmas!

    ReplyDelete
  2. Ha! Your husband will love YOU if you make this. Merry Christmas to you and yours!

    ReplyDelete

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